THIS RECIPE MAKES 4 FRENCH TOAST “SANDWICHES” –
8 OUNCES ROASTED & SALTED PISTACHIO NUT MEATS, GROUND COARSELY IN THE FOOD PROCESSOR
2 EGGS
NUTELLA FOR EACH “SANDWICH”
8 SLICES OF BREAD (I USED UDI’S GF WHITE-USE ANY KIND YOU LOVE!)
SPLASH HALF & HALF
BUTTER FOR FRYING
POUR THE PISTACHIOS IN ONE BOWL.
BEAT THE EGGS AND HALF & HALF IN A DIFFERENT BOWL.
SPREAD ABOUT 1-2 TABLESPOONS NUTELLA ON EACH “SANDWICH” AND DIP IT INTO THE EGG, THEN THE PISTACHIOS. ADD TO A HEATED SKILLET WITH MELTED BUTTER AND FRY UNTIL GOLDEN ON BOTH SIDES. SERVE WITH POWDERED SUGAR, WHIPPED CREAM AND FRESH FRUIT!
HUGS & COOKIES ORIGINAL
LINKING AT CHEF IN TRAINING
Cydnee Knoth says
I am in love.
DANIELLE says
AWWWW THANK YOU CYDNEE!!!!!!
Lizzy Do says
Your blog looks fantastic!!! Clean and very readbable…wonderful updates!
DANIELLE says
LIZZIE-GREAT COMPLIMENT COMING FROM U! THANKS FOR CHECKING OUT MY CHANGES!!!! CAN’T WAIT FOR NEXT MONTH’S SWEETIE PIES!!!
Ruthie Armstrong says
oh my… YUM. I hope you’ll come share at my New Super Saturday Show & Tell Party today 🙂 You’re awesome and I love your mad cooking skills! xoxo~ Ruthie http://www.whatscookingwithruthie.com